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Spanish Easter 2006
 
 
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La Semana Santa: Easter in Spain
By Kelly Snowden

Spain is a country richly steeped in Catholic tradition, and Easter occupies one of the most prominent places on the holiday calendar. The fiesta spills out over an entire week, the Semana Santa, and culminates in the observance of Easter on Sunday. Parades are held throughout the country during the week, but they have a decidedly solemn air with parade marchers dressed in hooded cloaks and observers often wearing clothes of mourning. As the week moves into Sunday, though, the tempo becomes much more upbeat as families and friends gather to observe the day of Easter by eating sweet treats like chocolate eggs and fried cakes.
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Recipes from Chef Ramon Freixa of El Raco d’en Freixa
» Legumes with Truffle and Iberian Pork Sausage
» Hazelnut Cream with Pheasant Ravioli and Truffles
» Veal Tartare with Goat Cheese Sauce, Mashed Potatoes and Chocolate Croutons
» Sea Bass with Garlic and Calçots
» Chocolate Tarte with Szechuan Ice Cream, Chocolate Mousse and Toffee Sauce

 

 

continued.
Chef Ramón Freixa of El Raco d’en Freixa has a long family tradition in Catalonia, an area known during Easter for its elaborate tarts and giant chocolate sculptures. His restaurant, El Raco d’en Freixa, was run by his father before him, and his grandparents were local bread makers. Chef Ramón’s presence in the kitchen has produced progressive Spanish cuisine, such as the “snacks,” or high-concept tapas, that he serves as appetizers. He still honors the past, though, by focusing on traditional Mediterranean ingredients like olives and bread, as evidenced by the most tempting breadbasket in Barcelona. Here are some of his dishes put together in an Easter menu with progressive Spanish flare, including recipes with Iberian pork sausage and calçots, an onion variety found in northern Spain that reaches the end of its season around Easter.

 
 

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  • Alimentaria 2006
  • Food Debate : Spanish Chefs
  • Forum: Spanish Chefs

  •    Published: March 2006

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